Four chefs, three events, one restaurant – it’s time to tune in to Outlaw’s Shipping Fourcast. This October, in collaboration with some of the nation’s favourite chefs including Mitch Tonks (Rockfish) and Richard Turner (Hawksmoor), Nathan Outlaw and his Knightsbridge team bring a series of seafood supper clubs to the Michelin-starred Outlaw’s at The Capital.
Mitch Tonks – Monday 1 October
Seafood ambassador and Rockfish restaurateur Mitch Tonks kicks off the series with Nathan and his brigade. The four course menu features dishes such as cured red mullet with fennel and orange; cuttlefish risotto; seabass with artichokes and salad verde; and yoghurt mousse with apple and sorrel granita.
Also included in the ticket price of £135 is a complimentary aperitif, fine wines paired with each course and a signed copy of Mitch’s latest cookbook ‘The Seahorse: The Restaurant & its Recipes’.
Richard Turner – Monday 15 October
Hawksmoor’s master of butchery, Richard Turner joins Nathan on 15th October for a classic surf ‘n’ turf dinner. Pairing the best of British land and sea, Nathan and Richard will serve a six-course meal, including chilled oyster with grilled chipolatas; John Dory and lamb tongues; monkfish and duck with BBQ sauce and vegetables; and grilled highland steak with XO sauce, bone marrow and salad.
Costing £195 per person, diners will be greeted with an aperitif, enjoy specially paired wines with each course and receive a signed copy of Richard’s latest book, ‘Prime: The Beef Cookbook’.
Tim Barnes – Monday 29 October
Championing the Cornish day boat fishermen whose catch influences all of Nathan’s menus, Tim Barnes, Head Chef of Outlaw’s Fish Kitchen, will reunite with Nathan in London on 29th October to showcase the best of Port Isaac.
Priced at £130 per person, guests will receive a glass of Cornish Camel Valley sparkling wine upon arrival, followed by a selection of eight delicious seafood sharing dishes. Plates include lobster risotto balls with basil mayonnaise; pickled herring with cucumber and dill yoghurt; crab fritters and chilli jam; and a whole John Dory with green sauce and chicory. For a final indulgence, tuck into a raspberry baked alaska or coconut mousse with pineapple and passion fruit.